Saturday, February 27, 2010

Confetti Soup

A colorful mix of barley, meatball and veggies. Don't drain the tomatoes; the juice gives a nice body to the broth.

1/3 recipe of Meatballs with Parsley and Parmesan
1/2 lb barley
4-5 tbsp. chopped parsley
1 can (14.5 oz) diced tomatoes
3 c. chicken stock

Make the meatballs; this can be done anytime - they freeze very well and are great both in this soup and in tomato sauce for a quick hero or pasta dish. If you have the meatballs already frozen, you don't even need to defrost them for this.

Cook the barley with 1 tsp. salt and a 2-1 ratio of water (about 2 cups).

Combine all ingredients and simmer 20 minutes. Season to taste.

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